{"id":8487,"date":"2016-07-01T02:30:41","date_gmt":"2016-07-01T02:30:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8487"},"modified":"2016-07-01T02:30:41","modified_gmt":"2016-07-01T02:30:41","slug":"scallops-milkweed-buds-tomato-garlic-wild-cress-salad","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8487","title":{"rendered":"scallops, milkweed buds; tomato, garlic; wild cress salad"},"content":{"rendered":"

\"scallops_milkweed_buds_tomatoes\"<\/p>\n

it was one of those dinners that work out\u00a0so well\u00a0it makes up for any number of indifferent outings that may have preceded it.<\/p>\n

Milkweed was the star, first, because I had never heard of its use in cookery; second, because I came upon it by chance in our\u00a0local Greenmarket, offered by the local farmer himself; third, because the buds were so beautiful, both before and after arriving on our plates; and, fourth, because they were absolutely delicious and a perfect accompaniment to the scallops I already had\u00a0in my insulated ‘creel’\u00a0when I spotted them.<\/p>\n

Their flavor is described somewhere as a cross between that of green beans and asparagus; I’m only introducing that reference because Barry and I may be the only people we know within range of this post who now don’t have to rely on a description, especially one which denies their individuality.<\/p>\n

 <\/p>\n

\"milkweed_buds\"<\/p>\n